Recipe > Brazilian Maracaju sausage

Meat minced with a knife;

Sour orange juice;

Blend the juice with the seasonings in a blender;

Mix the beaten ingredients with the meat;

Place in natural pork casing;

Let it rest for 12 hours in a refrigerated environment before consuming.

Maracajú sausage is a sausage that originally came from travelers from Minas Gerais who went by ox cart to the Maracajú region. As there was no way to preserve the food, they sacrificed an animal along the way and prepared the sausage using salt, pepper and other seasonings to give the sausage its flavor. However, to make it really good, I needed to add the main ingredient that made many people “crack” their heads until they found what was missing. And the secret was the use of sour orange juice in its seasoning.

This sausage is made with premium cuts such as coxão soft, filet mignon, ribeye and rump, using its own beef fat. Another secret of the recipe is that the meat must be cut into cubes, then salt and pepper are added. The other ingredients, such as garlic and sour orange juice, must be blended in a blender to grind well and mix all these seasonings before adding to the dough.